Ingredients
3-pound beef tenderloin
1/3
cup red wine vinegar
1/3
cup olive or vegetable oil
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
2
tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2
tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1/2
teaspoon freshly ground pepper
2
cloves garlic, finely chopped
Preparation
Place beef in resealable plastic bag or large glass or plastic dish. Mix remaining ingredients; pour over beef. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat.
Heat oven to 425°. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
Roast uncovered 40 to 45 minutes or until thermometer reads 140° (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5° and beef will be easier to carve as juices set up.) Cut beef across grain at slanted angle into thin slices.
